Eggnog Shorties Recipe

Name: Eggnog Shorties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups flour; 1 teaspoon ground nutmeg; ¼ teaspoon salt; 1 cup soft unsalted butter; ¾ cup sugar; 2 large egg yolks; 1 teaspoon vanilla extract; 1 teaspoon lemon extract; 4 tablespoons butter; 2 ½ cups icing sugar; 5 tablespoons dark rum; ground nutmeg

Servings: persons

2 ½ cups flour
1 teaspoon ground nutmeg
¼ teaspoon salt
1 cup soft unsalted butter
¾ cup sugar
2 large egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon extract
4 tablespoons butter
2 ½ cups icing sugar
5 tablespoons dark rum
ground nutmeg

1
Sift together the flour, nutmeg and salt in a medium sized bowl.
2
In a large bowl, beat the butter and sugar with an electric mixer, until light and fluffy.
3
Beat in the egg yolks and the extracts.
4
Stir in the flour.
5
Use a melon baller to scoop out cookies to an ungreased cookie sheet.
6
Press them into a cross-hatch pattern with a wet fork.
7
Bake at 350F for 12 to 15 minutes.
8
Let cool completely before icing- cream the butter, and mix in the icing sugar and rum.
9
Spread onto the cookies with a knife.
10
Sprinkle the iced cookies with a little nutmeg.

1291

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ½ cups flour, 1 teaspoon ground nutmeg, ¼ teaspoon salt, 1 cup soft unsalted butter, and more.

Yes, Eggnog Shorties falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggnog Shorties

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